Toasted Barley, Green Bean, and Shiitake Salad with Tofu
By Leslie Blythe Grains, Mushrooms, Vegan, Vegetarian Baking, Marinating, Sautéing
March 2, 2016
Toasted Barley, Green Bean, and Shiitake Salad with Tofu is a delicious salad, though I will admit a bit time consuming. Pressing all the liquid out of the tofu, then marinating and roasting it, makes this dish so flavorful.
- Prep: 30 mins
- Cook: 45 mins
- Yields: 6 Servings
Ingredients
Tofu
12 ounces package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices
2 Tablespoons lower-sodium soy sauce
1 teaspoons grated peeled fresh ginger
Salad
2 Tablespoons dark sesame oil, divided
1 pound green beans, trimmed and cut into 2-inch pieces
10 ounces large shiitake mushrooms, stems removed
1½ cups thinly sliced green onions
2 Tablespoons lower-sodium soy sauce
2 Tablespoons agave nectar or honey
Directions
1To prepare tofu, place tofu slices on several layers of paper towels; cover with additional paper towels. Top with a cutting board; place a heavy skillet on top of cutting board. Let stand 45 minutes, pressing down occasionally. Cut each tofu slice into 10 cubes; arrange in a single layer in a shallow dish.
2Preheat oven to 375°.
3Combine brown sugar and next 4 ingredients (through garlic) in a small bowl. Pour sugar mixture over tofu in dish, and turn to coat. Let stand for 25 minutes. Arrange tofu in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 35 minutes, turning after 15 minutes. Cool completely.
4To prepare salad, heat 1 teaspoon sesame oil in a heavy saucepan over medium-high heat. Add barley to pan; cook 3 minutes or until lightly toasted, stirring frequently. Add 5 cups water and 1/2 teaspoon salt; bring to a boil. Reduce heat, and simmer 45 minutes or until barley is tender. Drain; cool completely. Place barley in a large bowl.
5Cook green beans in boiling water for 4 minutes or until crisp-tender. Drain and plunge green beans into ice water. Drain well; pat dry. Add beans to barley.
6Heat a grill pan over medium-high heat. Brush tops of mushrooms with 2 teaspoons oil. Add mushrooms to pan, oiled side down. Cook 5 minutes or until browned. Sprinkle evenly with remaining 1/4 teaspoon salt. Cool slightly; slice mushrooms thinly. Add tofu, mushrooms, and green onions to barley mixture.
7Combine remaining 1 tablespoon oil, rice wine vinegar, 2 tablespoons soy sauce, agave nectar or honey, grated ginger, and minced garlic in a small bowl, stirring with a whisk. Drizzle over barley mixture in bowl; stir well to combine. Serve at room temperature or chilled.
Jeanne Kelley, Cooking Light SEPTEMBER 2010
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